Bindiya sharma's Blog (16)

International Symposium on Ready To Eat Foods in Mumbai

     Assocom-India Pvt. Ltd. New Delhi in association with International Crops Institute for the Semi – Arid Tropics (ICRISAT), Hyderabad is organizing a two day interactive International Symposium on RTE Foods : “Innovations in Ready-to-Eat Products: Drivers, Trends and Emerging Technologies ",Focus Industry: Frozen Convenience Food and Novel Snack Foods,September 24-25 (Wednesday-Thursday) 2013,Mumbai, Maharashtra.…

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Added by Bindiya sharma on August 16, 2013 at 12:22pm — No Comments

Two Days Seminar on Good Manufacturing Practices and Food Safety.

American Institute of Bakery is going to organize a two day seminar on “Good Manufacturing Practices and Food Safety in Food Manufacture” at Hotel Hilton, Mumbai on August 22-23.

The key faculties for the workshop are; Dr. Ebbez…

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Added by Bindiya sharma on August 6, 2013 at 10:25am — 3 Comments

ADMISSION OPEN AT AIBTM

 

   AIBTM is the first bakery institute in India offering 1 year Post Graduate Diploma in Bakery Science and Technology and two years Graduate Diploma in Bakery Technology and Management. There is no higher education facility available in bakery in India. AIBTM main objective is to educate, train and place its students to industry. AIBTM has bond with different industries to provide well trained students…

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Added by Bindiya sharma on August 5, 2013 at 5:15pm — 3 Comments

"Minimal processed foods"

Minimal processing’ describes non thermal technologies to process food in a manner to guarantee the food safety and preservation as well as to maintain as much as possible the fresh-like characteristics of fruits and vegetables.

   Among others, visual…

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Added by Bindiya sharma on November 7, 2012 at 3:00pm — No Comments

Water activity and its relation to spoilage of foods:

Water activity and its relation to spoilage of foods:

         All the food products contain varying amount of water in their tissues. Various qualities and processing attributes like deterioration, dehydration, spoilage etc., in raw as well as processed foods, are influenced by the water content. Water exists in…

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Added by Bindiya sharma on October 25, 2012 at 2:42pm — 3 Comments

Breakfast Cereals-In Brief

 

Introduction

     breakfast cereal is a food made from processed grains that is often eaten with the first meal of the day.It is a packaged food product made from cereal intended to be consumed as part of a breakfast .It is usually eaten cold as a ready-to-eat meal and mixed with a liquid,…

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Added by Bindiya sharma on June 29, 2012 at 5:48pm — 1 Comment

Microwave Drying

MICROWAVE DRYING

In Microwave drying, heat is generated by directly transforming the electromagnetic energy into kinetic molecular energy, thus the heat is generated deep within the material to be dried.

In recent years, microwave drying offered an…

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Added by Bindiya sharma on June 22, 2012 at 10:45pm — 3 Comments

Optical Techniques For Non Destructive Analysis Of Food Most analytical techniques used in quality control required isolation of the food component of interest and these are expensive, time consumin…

Optical Techniques For Non Destructive Analysis Of Food

Most analytical techniques used in quality control required isolation of the food component of interest and these are expensive, time consuming, and require sophisticated instrumentation. Recent progress in the development of instrumentation utilizing the optical properties of food products has provided several…

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Added by Bindiya sharma on June 19, 2012 at 9:50pm — No Comments

Assessment of a mobile phone for use as a spectroscopic analytical tool for foods and beverages

Assessment of a mobile phone for use as a spectroscopic analytical tool for foods and beverages.

A mobile phone was used to perform optical analyses of foods and beverages. The phone’s screen served as illumination source and front view camera recorded images. Reflected intensities were used to discriminate between the different samples analysed by principal component analysis. Samples studied…

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Added by Bindiya sharma on June 12, 2012 at 2:37pm — No Comments

Extraction of Antioxidants and Caffeine from Green Tea (Camelia sinensis) Leaves

Extraction of Antioxidants and Caffeine from Green Tea (Camelia sinensis) Leaves

Tea (Camellia sinensis) is the most widely drunk beverage across the world, after water (Labbe et al.,2006). It dates back to several thousand years ago in China (Uzunalic et al., 2006). Tea leaves contain many constituents, but the biological effect of tea is often attributed to the polyphenols among the…

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Added by Bindiya sharma on June 6, 2012 at 1:00pm — No Comments

Trans Fat

INTRODUCTION

Trans fat is a specific type of fat that is formed when liquid oils are turned into solid fats, such as shortening or stick margarine. During this process — called hydrogenation — hydrogen is added to vegetable oil to increase the shelf…

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Added by Bindiya sharma on May 30, 2012 at 12:30pm — No Comments

Spices

A spice is a dried seed, fruit, root, bark or vegetative material used in nutritionally insignificant amount as a food supplement for the reason of flavoring. Spices are defined as "a strongly flavored or aromatic substance of vegetable origin, obtained from tropical plants, commonly used as a condiment". In ancient times, spices were as valuable as metal gold; and as noteworthy as medicines and perfumes. No country in the world cultivates as…

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Added by Bindiya sharma on May 4, 2012 at 12:35am — No Comments

Advanced Analytical Methods For The Analysis of Chemical And Microbiological Properties of Beer

Advanced Analytical Methods For The Analysis of  Chemical And Microbiological Properties of Beer.

Beer, a brewed beverage made principally from malt (germinated barley), hop, water and yeast, is one of the most Popular drinks worldwide. In 2004, the per capita consumption of beer around the world was 72.9 L (annually) on average, while in some countries this figure was higher than 130 L…

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Added by Bindiya sharma on April 14, 2012 at 1:53pm — No Comments

A walnut is an edible seed of any tree of the genus Juglans Walnuts are rounded, single-seeded stone fruits of the walnut tree. The walnut fruit is enclosed in a green, fleshy husk. This husk is ined…

walnut is an edible seed of any tree of the genus Juglans Walnuts are rounded, single-seeded stone fruits of the walnut tree. The walnut fruit is enclosed in a green, fleshy husk. This husk is inedible. After harvest, the removal of the husk reveals the wrinkly walnut shell, which is in two halves. This shell is hard and encloses the…
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Added by Bindiya sharma on March 27, 2012 at 4:27pm — No Comments

processing toxicant

Processing toxicants are the substances formed from the food itself, during production, processing, storage and cooking.

Food processing toxicants - examples are

  1.  N-Nitrosamine formation from nitrites.
  2. Polycyclic aromatic hydrocarbons. …
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Added by Bindiya sharma on March 21, 2012 at 4:33pm — No Comments

Secondary metabolites

Secondary metabolites are organic compounds derived from primary metabolites The plants form secondary  metabolites e.g. for protection against pests, as colouring, scent, or attractants and as the plant's own hormones.They are are not directly involved in the normal growth,development or reproduction of an organism.Secondary metabolites carry out a number of protective functions in the human body. Plant secondary metabolites can boost the immune…

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Added by Bindiya sharma on March 13, 2012 at 4:22pm — No Comments

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